It may not be the season for scouring the open-air farmers market in your breeziest sun dress, but there’s still plenty of winter produce to sink your teeth into this time of year. Here, you’ll find seven timely dinners that put cold-weather veggies front and center, from carrots to squash to kale. So, fetch your roomiest tote bag, fill up on the season’s bounty and we’ll meet you in the kitchen.
Here’s What to Cook Every Night This Week (January 22 – 28)
Two words: carrot gnocchi
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Published Jan 18, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Elena Noviello/Getty Images
Shopping List
Produce
2 yellow onions
2 bulbs garlic
One 2-inch piece ginger
7 ounces Brussels sprouts
6 carrots
1 red bell pepper
2 ounces sliced shiitake mushrooms
1 ounce dried shiitake mushrooms
1 medium scallion
2 lemons
2 medium shallots
1 head cauliflower
1 leek
2 pounds sugar pie pumpkin or kabocha squash
1 lime
1½ pounds winter squash (such as butternut or kabocha)
1 large bunch Swiss chard (about 12 ounces)
2 bunches flat-leaf parsley
2 bunches kale
1 bunch sage
1 bunch microgreens (such as arugula or radish)
1 bunch thyme
Meat
½ pound ground chicken
3 large eggs
Dairy
4 sticks unsalted butter
One 10- to 12-ounce block feta cheese
2 ounces grated Parmesan cheese, plus more for serving
4 ounces Gruyère cheese
Grains
4 slices bread
Pita, for serving
8 ounces cooked black or forbidden rice
Canned and Packaged Goods
One 15-ounce can white beans
32 ounces chicken stock
Sourdough croutons, for serving
One 15-ounce can chickpeas
Pantry Ingredients: grapeseed or canola oil, soy sauce, crushed red pepper flakes, mirin or dry sherry, toasted sesame oil, extra-virgin olive oil, kosher salt, Dijon mustard, freshly ground black pepper, curry powder, chili flakes, all-purpose flour, yellow curry paste, apple cider vinegar, flaky salt
Monday: Spicy Stir-Fried Chicken and Shredded Brussels Bowls
This low-carb, 25-minute delight is so satisfying that we promise you won’t miss the rice. If you need help shredding the Brussels sprouts, follow our guide. But if you’d rather spare yourself the work, simply buy them pre-shredded—we won’t tell.
Tuesday: Lemony Swiss Chard Salad with White Beans and Garlic Breadcrumbs
If you’ve only ever sautéed chard, let us be the first to tell you: The robust winter green is also delicious raw. Its sturdy nature allows it to hold up against weighty toppings, like garlicky breadcrumbs, tender beans and a zingy, citrusy dressing.
Wednesday: Spiced Cauliflower Soup
Any dish crowned with chili-garlic herb oil is one after our own spice-loving heart. Use vegetable stock in place of chicken stock to make this soul-soother vegetarian, and make it vegan by swapping olive oil or plant-based butter in for the dairy kind.
Thursday: Baked Feta with Garlicky Kale and Chickpeas
A one-pan dinner starring tangy, salty cheese? Swoon. Substitute the chickpeas with cannellini beans if you feel so inclined or play up their nuttiness by drizzling the whole skillet with tahini. Serve it with lemon wedges and warm pita.
Friday: Carrot Pasta
Saturday: Yellow Curry Pumpkin Rice Soup
This comfort meal is vegan, gluten free and loaded with umami, thanks to dried shiitake mushrooms. Fresh lime, grated ginger and warming yellow curry paste impart brightness and heat to every drop, while rice makes the dish more filling than you’d think. (That said, we wouldn’t blame you for serving it with a crusty baguette.)
Sunday: Winter Squash Galette with Caramelized Onions and Gruyère
Plate each slice with dressed greens (or a dollop of sour cream) and you’ll have an Insta-worthy meal for the books. Use any winter squash you like; just don’t skip the pre-roast, since it guarantees that the gourd finishes cooking at the same time as the crust.
